Instructions

Combine water, salt, vinegar, chili, and garlic in a non-reactive stainless steel pot and bring to a simmer. Add cauliflower and simmer 2 minutes, then add in onion and carrots and simmer for 1 more minute. Scoop out the vegetables and lay them on a sheet tray to cool off quickly. The vegetables should still be crunchy at this point, do not overcook.

Cool the liquid down to room temperature and when everything is cool, recombine in a jar and store in the refrigerator. They are ready to eat at this point, but will last about 2 weeks in an airtight jar.

Recipe by:Chef Danielle Alvaraz

Chef Danille is a rising star in the gourmet world of the Slow Food Movement. She previously worked for Thomas Keller at French Laundry before becoming Alice Water's protégé at Chez Panisse.

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Lucini Italia

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